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Monday, July 23, 2012

奶油虾 or a.k.a "lai yao har" = Butter Shrimp is a popular Cantonese dish in Malaysia.This dish is one of my favorite shrimp or prawn main dish.My version of this "lai yao har" is slightly different because I didn't use grated coconut.Somehow, I like this simple version..

1:Heat wok with oil at high heat.Season clean shrimp with salt and ground pepper, then coat with corn flour.Fry coated shrimp in the hot oil for 5-6 minutes or 3/4 cooked.

2:Removed shrimp from wok and set aside.Also remove the excess oil from wok.Add in butter ,garlic ,chili pepper and curry leaves in the wok,fry until fragrant then toss in cooked shrimp,Chinese wine,sugar and soy sauce,mix well with spatula.

3:Make a hole in the middle of the wok ,pour the beaten eggs in and scramble it with the rest of ingredients.Check the seasoning.Dish out the dish and serve warm.

I found out I still have a large bag of dried whole pepper from my mom when I was preparing food for my BBQ party 2 weeks ago.Actually I req...

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.

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